Ingredients Condiments Pesto Sauce Ramp Pesto Be the first to rate & review! One of the quickest, easiest ways to cook with ramps is to make this quick pesto that highlights their garlicky onion flavor. You will use only the leaves for this pesto, so it's a good recipe to keep handy if you are pickling or otherwise just using the bulbs in another recipe. Blanching the greens will keep the color vibrant, but be sure to fully cool them down before making the pesto. Feel free to use walnuts or hazelnuts instead of pine nuts, or to mix in other greens like kale or parsley. Spoon this pesto over roasted or grilled vegetables, meat, or seafood, or toss it with cooked pasta. By Chandra Ram Chandra Ram Instagram Website Title: Associate Editorial Director, Food & WineLocation: ChicagoEducation: Bachelor's in Journalism from Loyola University Chicago Certified Sommelier, Court of Master SommeliersExpertise: cooking, baking, writing, editing, chefs, restaurants.Experience: Chandra Ram is a James Beard- and IACP-nominated food writer, editor, and cookbook author. She worked in restaurants for years before turning to food writing and has won multiple awards for her work, including more than a dozen Jesse H. Neal awards and the McAllister Editorial Fellowship.Chandra has been cooking since she was old enough to help her mother in the kitchen, and parlayed her love of food into a career that keeps her busy between the stove and her desk.As the associate editorial director for food, Chandra strategizes how to produce the tastiest recipes to help readers create delicious food in their home kitchens. She's worked in many different corners of the food world, from bartending at a French restaurant in London to running a catering business in Maine and consulting with restaurant owners on how to improve their menus all over the country.Her writing has been featured in Food & Wine, Food52, Epicurious, Gravy, Kitchn, and Plate. She is a frequent speaker at food events and industry conferences, and an interview subject for podcasts and video programs. Food & Wine's Editorial Guidelines Published on June 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Huge Galdones / Food Styling by Christina Zerkis Active Time: 10 mins Total Time: 10 mins Yield: 1/2 cup Ingredients ¼ cup pine nuts 2 bunches ramps (about 10 ounces) 2 cloves garlic ½ cup olive oil Kosher salt Directions Bring a medium pot of water to a boil. Fill a medium bowl with ice and water. Toast pine nuts in a small skillet over medium, stirring frequently, until golden, 5 minutes (you can also toast them in a 350°F oven for 10 minutes). Transfer nuts to the bowl of a food processor to cool. Cut ramps to separate leaves from bulbs; reserve bulbs for another use. Blanch ramp leaves in boiling water for 15 seconds. Using tongs, transfer ramp leaves to ice bath and reserve until completely chilled, about 1 minute. Place ramp leaves in bowl of a food processor. Add garlic, and pulse until blended, scraping down sides of bowl as needed, 5 pulses. With the machine running, slowly pour in olive oil, and puree until almost smooth. Season with salt and store in an airtight container in refrigerator up to 5 days. Rate it Print